Crispy Chinese Roast Pork Belly.

And there was me agonising over what to do with a gorgeous hunk of pork belly - Cider? Wine? Fennel? And then I remembered, it’s Chinese New Year tomorrow - a perfect opportunity to crisp up my belly with five spice, garlic and a damn good roasting. I absolutely adore Chinese food, but I also know next to nothing about cooking it myself. Lizzie pointed me in the direction of a recipe on Sunflower’s Food Galore for a garlic and five-spice infused belly, which I served with some choi sum (identified via a Twitpic), stir fried with garlic and chilli and steamed plain rice.And now, you don’t even have to worry about accessibility. You don’t need to live near a good butcher or farmers market, because the meat comes to you, direct from the Dales. Hooray for people who care about producing good food, hooray for the internet and hooray for their happy happy union - place your order and it arrives by courier (guaranteed next day), all tucked up in the most ingenious packaging - sheeps wool. Yep. It’s natural and sustainable - even the plastic wrapper that keeps the wool out of your meat is biodegradeable.
I shall definitely be ordering more meat from Paganum and pork belly will again be on my shopping list. This piece (from a Pietrain Welsh cross pig) came on the bone. Oh happy joy. A meaty bonus in the form of tender, spiced, melting ribs. I wonder if they sell bibs?
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